Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 37

This is comfort food, and it’s quick and easy to make. I like it as it is or with some hot, buttery, crunchy garlic bread. It’s also delicious with a soft mound of grated, sharp-tasting cheese melted into it.

SERVES 4

15g (½oz) butter

1 tbsp olive oil

1 large onion, chopped

900g (2lb) potatoes, peeled and cut into chunky pieces

700g (1½lb) leeks, sliced

575ml (1 pint) water

1 tsp vegetable bouillon powder

salt and freshly ground black pepper

chopped parsley (optional)

Heat the butter and oil in a large saucepan, add the onion and fry gently for 5 minutes, without browning.

Add the potatoes and leeks, stir and fry gently for a further 5 minutes, stirring often.

Pour in the water, stir in the bouillon powder and bring to the boil. Cover and simmer gently for about 15 minutes, until the vegetables are just tender.

Mash some of the potatoes roughly, to thicken the soup. Check the seasoning, then serve with some chopped parsley sprinkled over, if you like.

VARIATION